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Formula and Process for Producing Frozen Sheeted Dough

a technology of formula and dough, which is applied in the field of formula and process for producing frozen dough, can solve the problems of inconvenience to the end user, equipment such as retarders or proofers, and the need for additional space for the proofing step, and achieve the effect of high stress condition of the dough

Active Publication Date: 2016-06-16
RICH PRODUCTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009]It has been observed that with the formulation of the dough product provided herein, the compression during the sheeting process does not need to be carried out under stress-free conditions. Since the process can also be carried out under medium or high stress conditions, this results in considerable convenience for the manufacturer. In general, a reduction of height by 50% or more for a roll is considered to be high stress condition for the dough. Further, the product of the present invention can be baked in any type of oven including a microwave oven and convection oven

Problems solved by technology

Moreover, the proofing step requires additional space, equipment (such as retarders or proofers), and labor, either on the consumer end or in the manufacturing end in making the dough.
All this generally inconveniences the end user.
Use of chemical leavening agents in place of yeast obviates the need for proofing, but it does not provide the same texture, flavor, and structure associated with proofed dough products.
However, these doughs require so much chemical leavening agent that the resulting dough is biscuit-like in taste and texture.

Method used

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  • Formula and Process for Producing Frozen Sheeted Dough
  • Formula and Process for Producing Frozen Sheeted Dough
  • Formula and Process for Producing Frozen Sheeted Dough

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0058]This example provides ranges of components for a frozen sheeted pizza dough.

RangeIngredient(% of flour)Embodiment 1Flour100100%Gluten1-41Compressed yeast 2-104deactivated yeast0.1-0.5—Sugar1-33Vegetable oil 0-5.02Cheese and / or cheese1-52flavor and / or imitationcheeses or analogsChemical leavening1-32Salt1-32Water45-7560 

[0059]The above ingredients shown under Embodiment 1 were mixed together. Other ingredients include dough conditioners, stabilizers etc. All ingredients were mixed together using a Hobart mixer (Urban Raiff & Sons, Inc., Bufalo, N.Y.). Prior to the end of mixing in the mixer, shortening chips were added. The dough was rested for 10-30 minutes and then sheeted using three rounds of compression. A bread crumb mix was applied to one side of the dough. Cheese topping was added on the dough. The dough was then frozen. For using the product, frozen pizza dough was directly placed in an oven and baked until a golden brown color was developed and the cheese was melted.

example 2

[0060]This example provides ranges and one embodiment for frozen sheeted cinnamon roll dough. The ingredients were mixed as described above. The frozen dough was directly transferred to an oven for baking.

RangeDescription% of FlourEmbodimentHi Gluten Flour100100Salt0.2-2.51Sugar 3-108HFCS 8-1610Shortening 3-244Oil 2-104Emulsifier & Dough 0-0.50.5ConditionerPowdered whole egg2-64Dairy Ingredients (Non fat 5-157dry milk, Butter Milk)Cheese or cheese substitute1-52Diastatic Malt 0-0.50.3Cinnamon Flavor0.1-0.40.3Beta Carotene  0-0.050.03Encapsulated Leavening1-43Shortening Flakes1-64Yeast12-2220molasses2-65Hydrocolloids (Fiber,0-21Gum, Starch)water32-4038

[0061]A cinnamon roll of high spread and desirable texture and flavor was obtained.

example 3

[0062]In this example, comparative studies were carried out between the dough of the present invention and other doughs. The comparative doughs were 1) a pre-proofed dough and 2) a dough of the present invention that was not directly transferred from the freezer to oven, but rather, retarded overnight, proofed before being topped and then baked (referred to below as “Regular sheeted”). Therefore, it is representative of the traditional pizza dough. Scoring was carried out by impartial external panel using standard procedures. It was observed that a pizza made from the present dough as described herein scored significantly higher than a pre-proofed frozen dough pizza in the following categories: height of the crust, size of air cells, crust color and overall appearance, and was significantly different from the Regular sheeted product for ease of bite off and ease of swallowing.

PresentRegularParameterinventionPre-proofedsheetedBaked Crust Height6.49a5.67b6.76aSize of Air Cells6.07a5.3...

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Abstract

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

Description

[0001]This application claims priority to U.S. Provisional application No. 60 / 783,090 filed on Mar. 16, 2006, the disclosure of which is incorporated herein by reference.FIELD OF THE INVENTION[0002]The present invention relates generally to frozen sheeted dough and more particularly provides a formulation and method for producing frozen dough which can be transferred directly from the freezer to oven without a proofing step.BACKGROUND OF THE INVENTION[0003]Commercially available frozen sheeted dough, including pizza dough, requires proofing prior to baking. “Proofing” is the time required for yeast in a dough to produce carbon dioxide gas so as to provide the desired volume and texture to the baked product. The proofing is typically done by the end user (e.g., the consumer or retailer) which requires about 2-4 hours. Thus the quantity of baked products needs to be anticipated in advance. Moreover, the proofing step requires additional space, equipment (such as retarders or proofers)...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D10/02A21D2/34A21D2/18A21D2/16A21D13/00A21D6/00A23L35/00
CPCA21D10/02A21D13/007A21D2/34A21D2/181A21D2/165A21D6/001A21D13/41A21D13/17A21D13/22A21D8/00A21D8/02
Inventor BHATIA, SACHINMORAD, MOHAMMED M.
Owner RICH PRODUCTS
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